Ingredients
- a square of drilling wrung out of hot water
- one sudden plunge into cold water
Directions
In making puddings always beat the eggs separately, straining the yolks and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs ; when fruit is added, stir it in at'thelast; raisins are better to lie in hot water for one or two minutes until they are plumped. Pud- dings are either baked, boiled or stewed ; rice, bread, custard and fruit require a moderate heat, batter and corn starch, a rather quick oven ; always bake as soon as mixed.
For boiled puddings use either a tin mould, muslin bag, or bowl with cloth tied over ; grease the former well on the inside with ■ lard or butter, and in boiling do not let the water reach quite to the top. If a bag is used, make it of firm drilling, narrower, at the bot- tom, rounded on the corners; stitch and fell the seams, which should be outside the bag when in use. Sew a tape to the seam about three inches from top of bag, wring out of hot water, flour the inside well, pour in pudding, tie securely, leaving room to swell (especially when made of Indian meal, bread, rice or crackers), place a saucer in the bottom of kettle to prevent burning ; have enough boiling water to en-
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tirely cover the bag, which must be turned several times, keep water boiling constantly, and fill up from the tea-kettle when needed. If the pudding is boiled in a bowl, grease, fill and cover with a square of drilling wrung out of hot water, flour and tie on. To use a pan, tie the cloth tightly over the rim, lap the ends back and pin over the top of the pudding ; the pudding may then be easily lifted out by a strong fork put through the ends or corners of the cloth. For plum puddings, invert the pan when put in the kettle, and the pudding will not become water-soaked. When the pudding is done, give whatever it is boiled in one sudden plunge into cold water, and turn out at once, serving immediately. As a general rule, boiled puddings require double the time required by baked. Steaming is safer than either boiling or baking, since your pudding will always be lighter and more wholesome.
In making sauces, do not boil after the butter is added. In place of wine or brandy, flavor with juice of the grape, or any other fruit, prepared for this purpose in its season by boiling, bottling and sealing while hot.
Pudding cloths, however coarse, should never be washed with soap ; but should be dried as quickly as possible and kept dry and free from dust in a drawer or cupboard free from smell.
Dates are an excellent; substitute for sugar in Gra- ham or any other pudding.
228 THE BUCKEYE COOK BOOK.